Finely slice the cabbage, shallots and apples. In a large casserole, heat the butter then tip in the sliced cabbage, shallots and apples and toss well. Add the zest and juice of one clementine, stud the other clementine with cloves and add it to the pan along with the cinnamon, mixed spice, vinegar and black cherry jam. Season, stir and put the lid on.

Heat the oven to 180°C/160°C fan/Gas 4. Grease the bottom of a 9 inch spring form tin and line with greaseproof paper. Heat the juniper, cinnamon and cloves with the apricot jam in a pan then add the pear slices and cook gently for 5 minutes until they are soft. Set aside to cool.

Boil or steam the carrots until tender. Heat a frying pan and dry fry the cumin seeds for a moment or two until they become fragrant. Stir in the thin cut orange marmalade, soy sauce and 1 tablespoon of water until the marmalade has melted into a glaze.

Add the oil and the butter to a large pan and turn the heat to medium. Add in the leeks, celery and onion along with the thyme leaves and the peeled garlic. Season with salt and pepper and place a lid on and allow the vegetables to sweat for 10 minutes, stirring a few times in between.

Heat the oven to 160°C/140°C fan. Lay the orange slices in the bottom of a roasting tin and sit the gammon, skin side up, on top. Pour enough water in to cover the bottom of the pan and throw in the cinnamon and bay. Make a tent of foil to cover the gammon and seal tightly around the edges of the pan. Cook for 2 ½ hrs.

Preheat oven to 190°C. Place the butter in to a large sauté pan and turn the heat to medium. When melted, add the sliced leeks, stir around in the butter and cook for 10-12 minutes, stirring all occasionally.

Place the flour and baking powder into a large bowl, rub in the butter until it resembles fine breadcrumbs and then stir in the finely chopped Fenland celery, 100g of the grated cheese and the chopped walnuts.

Sophie says: “This is a classic recipe that I love and have used for years. It's very easy and brilliant for people with or without wheat intolerances. It's wonderfully rich, so the Sweet Eve strawberries and BerryJewel raspberries cut through that perfectly.”

Put the oats, milk and water into a saucepan and stir well. Gently bring to a simmer and cook for 5 minutes, stirring occasionally, until the oats are plump and the porridge has thickened. If it’s too thick add a little more water.

The cheesecake, created Italian celebrity chef and sweet potato lover Felice Tocchini, has a surprise sweet potato compote in the centre, which is flavoured with aromatic star anise and cardamom. Combined with creamy mascarpone, a crunchy biscuit base and a tangy blackberry puree swirl, this dessert is a delightful reward for rummaging through the hedgerows.

This recipe was produced by the healthy eating campaign, ‘Vegetables from Europe: We Care, You Enjoy’ which is designed to explain the care that goes into growing fresh produce and to encourage people to eat more vegetables.

Place a whole chicken and a stock cube in a large saucepan and pour over 3.5 litres of boiling water. Cook on a medium heat at a gentle boil for 50 minutes to 1 hour with a lid on. Gently remove any excess scum after 20 minutes then add rock sugar, rock salt and fish sauce to the broth.